Homemade Hong Kong Cream Buns

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 80g (1/3 cup) granulated sugar 80g (1/3 cup) granulated sugar
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 240ml (1 cup) warm milk 240ml (1 cup) warm milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 1/2 tsp salt 1/2 tsp salt
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the cream filling: For the cream filling:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 40g (1/4 cup) cornstarch 40g (1/4 cup) cornstarch
• 1 tsp vanilla extract 1 tsp vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 43g, 15g
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and instant yeast.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, salt, eggs, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Meanwhile, prepare the cream filling. In a saucepan, heat the milk over medium heat until it starts to simmer.
7. 7.
   In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
10. 10.
    Remove from heat and stir in the vanilla extract. Let the custard cool completely.
11. 11.
    Once the dough has risen, punch it down and divide it into small portions. Shape each portion into a ball and place it on a baking sheet lined with parchment paper.
12. 12.
    Cover the buns with a clean kitchen towel and let them rise for another 30 minutes.
13. 13.
    Preheat the oven to 180°C (350°F).
14. 14.
    Bake the buns for 15-20 minutes, or until golden brown.
15. 15.
    Remove the buns from the oven and let them cool completely.
16. 16.
    Once the buns have cooled, cut a small slit in the side of each bun and pipe the cream filling into the center using a pastry bag or a ziplock bag with the corner snipped off.
17. 17.
    Serve the Homemade Hong Kong Cream Buns fresh and enjoy!

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper dough fermentation.
• Milk — Warm the milk to around 40°C (105°F) to activate the yeast and help the dough rise.
• Cornstarch — Whisk the cornstarch with the sugar and egg yolks thoroughly to avoid lumps in the custard filling.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• Make sure to let the dough rise in a warm place to ensure a good rise.
• When piping the cream filling, insert the tip of the pastry bag or ziplock bag deep into the bun to fill it evenly.
• Dust the buns with powdered sugar for an extra touch of sweetness.
• Experiment with different flavors for the cream filling, such as chocolate or matcha.
• Serve the Cream Buns fresh for the best taste and texture.

Serving advice

Serve the Homemade Hong Kong Cream Buns as a delightful snack or dessert. They are best enjoyed fresh and can be served with a cup of tea or coffee.

Presentation advice

Arrange the Cream Buns on a serving platter, dust them with powdered sugar, and garnish with a sprig of mint for an elegant presentation.